Mr. Irish… Meet Mexican Corn

When you have been married to someone for 15 years, you think you know that person fairly well.

That is a bad assumption. There is something new to learn at any given moment. Like say when you are on a little vacation and he orders something that seems so unlikely for him to order and he LOVES it.

By now you are guessing that my Irish plain-eating husband tried and loved Mexican street corn! We ordered it in a fun little Mexican place in Florida and sure enough he loved it. He asked me if I could make this at home and of course I was all like…”does a duck like to swim?” OF COURSE I can make this!

So one night after our return from Florida I whipped up a batch.

mexican-corn.jpg

I thought they turned out pretty well and he thought so too. But there are a few things I would fine tune for the next batch.

  • Use fresh not frozen ( Don’t judge – it’s spring in New England – there’s no fresh local corn for like another 2 months!)
  • Chop the Cojita cheese MUCH smaller as I realized it will coat better and more evenly.
  • Season the Mexican crema a little less aggressively and so the ancho chili powder that I forgot to sprinkle on top can stand out better.

As for a recipe…

It’s pretty simple and there are a thousand versions out there but here is mine.

Ingredients:

Mexican crema – you can you usually find this in the Mexican foods section of the grocery store but if you can’t find it, just use mayonnaise thinned with a little water.

Cojita Cheese – this is like a Mexican version of feta. Salty and crumbly. If you are worried about salt levels try the Queso Fresca instead – it’s still crumbly but less salty.

Ancho Chili powder – worth the investment if you don’t have this on hand. But you could probably use a little regular chili powder instead.

Fresh limes – cut for squeezing over corn.

Fresh Cilantro – final chopped is best here.

Fresh corn cobs, par-cooked – (steam them or boil them or roast or microwave or whatever first so they are just past being raw. Don’t over cook)

Method:

Mix up some crema with salt, pepper and pinch of the ancho chili powder. Grill the corn, roll it/brush it with the crema. Now sprinkle the cheese on it. Sprinkle it with some ancho chili powder and finish it with cilantro and a squirt of lime juice.

 

 

 

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